Panang Chicken Curry

• 4 chicken thighs (with skin and bone)

• 2 potatoes

• 5-6 baby carrots

• 1 tablespoon oil

• 300ml coconut milk

• 100ml chicken stock or water

• 1 tsp sugar

• 1 tbsp fish sauce

• A handful of sugar snap peas

• 3 kaffir lime leaves , slightly bruised

Curry Paste

• 7-15 dried red chilies, soaked in hot water

• 1 tsp coarse sea salt

• ¾ tsp cumin seeds, toasted

• 1.5 tsp coriander seeds, toasted

• ¼ tsp black peppercorns

• 1 stalk lemongrass, bruised and finely chopped

• 25g ginger or galangal, finely chopped

• 2 stalks coriander root, finely chopped

• 2 kaffir lime leaves, roughly chopped

• 2 cloves garlic, finely chopped

• 1tbsp dried shallots or 1 tsp shrimp paste

• 4 Thai shallots, peeled and thinly sliced

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To make the curry paste gradually combine the chopped and sliced ingredients into a pestle and mortar pounding vigorously with each addition of ingredients. 

Tip: add the shallots last, this will reduce the risk of tears early on.

Once all the ingredients are pound to a rough paste until you have a smooth paste. Only when you can no longer identify any of the ingredients, is your paste ready to use

Heat the oil into a saucepan over low heat, add the curry paste and stir continuously until fragrant. Add your chicken and pour in half the coconut milk slowly and stir constantly for 3-4 minutes.

Add the carrots and potatoes and remaining coconut milk and chicken stock and bring to the boil. Add the kaffir lime leaves and cook for 15-20 minutes, stirring occasionally. Add the sugar snap peas and cook for 5 more minutes. Season to taste with fish sauce, or salt, and sugar

To serve

Pour into a bowl and garnish with sliced red chilli. Serve with steamed jasmine rice.